Savory Oats with Mushrooms and Kale
This recipe actually fell into my lap courtesy of a failed mission to make khichdi. I have been on a mission to come up with palate-worthy recipes involving whole grains other than rice or whole wheat, and foraging bulk-barn aisles for farro, cracked wheat, bulgur and other low-carb grains.
I’ve made savory oats before, but it has never come together so well and the pairing of sauteed mushrooms, kale and a nicely poached egg really sealed the deal for me.
Are you waiting for my secret ingredient reveal? It’s ginger, scallions, black sesame seeds, and Worcestershire sauce. Yup! Make this recipe and let me know how it turned out. Imagine this – a warm plate with creamy, savory oats, just slightly chewy, on top you have umami sautéed mushrooms and crispy kale cooked with fresh ginger and soy. Then you place a gooey poached egg on top and garnish with a dash of Worcestershire sauce, thinly sliced scallions and ginger, and black sesame seeds. It’s ridiculously delicious and well-balanced – what’s more, it’s healthy and comes together in under 15 minutes.